PHILADELPHIA Pumpkin Swirl Cheesecake

Name: PHILADELPHIA Pumpkin Swirl Cheesecake
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 237 milliliters canned pumpkin; 750 grams packages PHILADELPHIA Brick Cream Cheese, softened; 3 eggs; 18 PEEK FREANS Ginger Crisps, crushed; 1 teaspoon ground cinnamon; 1 dash ground cloves; 0 teaspoons ground nutmeg; 59 milliliters finely chopped pecans; 177 milliliters sugar, divided; 1 teaspoon vanilla

PHILADELPHIA Pumpkin Swirl Cheesecake is a gluten free, fodmap friendly, and vegetarian recipe with 12 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 343 calories, 6g of protein, and 28g of fat. If you have vanilla, pumpkin, philadelphia brick cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours and 5 minutes. If you like this recipe, you might also like recipes such as Philadelphia Pumpkin Swirl Cheesecake From Philadelphia Cream C, PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake, and PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake.

Instructions

Heat oven to 350 degrees F.

Equipment you will use

Oven

Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.

Ingredients you will need

Cookie Crumbs

Butter

Pecans

Equipment you will use

Springform Pan

Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

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Hand Mixer

Add eggs, one at a time, mixing on low speed after each addition just until blended.

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Egg

Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter.

Ingredients you will need

Pumpkin